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salMon, leek & Fennel Parcels • serves 6 • prep 30 mIns + ChIllInG • Cooking 50 mIns • freezaBle (sEE notE) 2 tsp olive oil 700g skinless boneless Australian salmon fillets 25g butter 1 leek, trimmed, finely sliced 1 fennel bulb, trimmed, halved, thinly sliced 1 tbsp plain flour 1 cup milk 2 tsp finely grated lemon rind 12 sheets fresh filo pastry olive oil spray 3 tsp sesame seeds 1 Heat 1 tsp of the oil in a large deep frying pan over medium heat. Cook half the salmon for 2 mins each side. Transfer to a plate to cool. repeat with remaining oil and salmon. 2 Add butter, leek and fennel to the pan. Cook, stirring often, for 10 mins or until very soft. sprinkle over flour. Cook, stirring, for 1 min. Add milk, a little at a time, stirring between each addition. Bring to the boil and cook for 1 min. 3 Stir in the lemon rind and season. Flake the salmon into chunks and stir into the sauce. Transfer to a bowl and refrigerate until cold. Preheat oven to 200°C or 180°C fan and line a large baking tray with baking paper. 4 Place the filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this prevents it from drying out). Spray 1 sheet with oil, then top with another sheet. Divide the filling into 6 equal portions. Place 1 portion in a rectangular shape at 1 short end of filo, about 7cm from the sides. Fold the end over, then fold over the sides. roll up to enclose filling. repeat with remaining filo and filling to make 6 parcels. 5 Place parcels on the prepared tray. Spray with oil and sprinkle with sesame seeds. Bake for 25 mins or until golden brown. note Freeze the unbaked parcels, wrapped separately in several layers of plastic wrap, for up to 1 month. To cook from frozen, unwrap parcels and place on a large baking tray lined with baking paper. Bake at 180°C or 160°C fan for 1 hour or until golden brown. per serve 1962kJ (469 Cals) / 38.6g protein / 23.8g fat (7.6g sat fat) / 24.2g carbs (4.4g sugars) / 2g fibre / 324mg sodium / 0.5 serves of your 7-a-day fruit and vegetables fREEzING TIPS ✔ Set your freezer to the optimal temperature of -18ºC. ✔ Cool food to room temperature before freezing. Place meat dishes in the fridge to cool completely. ✔ Allow room in the container for any liquids to expand when frozen. leave at least 3cm space from the top of container when freezing soups and stocks. ✔ label and date everything you put in the freezer to avoid any confusion. ✔ recommended freezer times are suggested not only for safety, but also for texture and flavour of foods, which can deteriorate over time. ✔ The best way to thaw foods depends on the moisture content. Thaw low moisture foods such as muffins at room temperature. Medium moisture foods such as frozen meals can be reheated immediately. Thaw high moisture foods such as meat or liquid dishes in the fridge. $5.40Per serve FREEZE THIS coles.com.au 33